It was one of those frantic Tuesday evenings when everyone was hungry, the fridge held a mix of leftovers, and I needed a dinner solution that felt like a treat, not a chore. I had some leftover rotisserie chicken, a block of cream cheese, and a lonely tube of crescent rolls in the fridge. On a whim, I mixed them together, rolled them up, and crossed my fingers. Twenty minutes later, my kitchen was filled with the most incredible aroma—buttery, golden pastry with the savory promise of cheesy chicken inside. When I pulled that first bubbling, flaky roll apart, I knew I’d stumbled onto something magical. It was the ultimate comfort food mash-up: easy, satisfying, and an instant hit with my whole family.
Why You’ll Love This Recipe
You are going to fall head over heels for this recipe because it is the holy grail of weeknight cooking: impossibly easy, incredibly forgiving, and guaranteed to please even the pickiest eaters. It takes simple, affordable ingredients and transforms them into something that feels special and indulgent. Whether you need a quick dinner, a party appetizer, or a clever way to use up leftover chicken, these stuffed rolls are your delicious answer. They deliver that perfect contrast of a crispy, buttery exterior with a creamy, flavorful filling in every single bite.
Ingredients
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 (8-ounce) can refrigerated crescent roll dough
- 1/4 cup milk or broth (optional, for moisture)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper, to taste
- 1 tablespoon melted butter (for brushing)
- Optional garnish: chopped parsley, chives, or a sprinkle of everything bagel seasoning
Let’s talk about these ingredients because a few small choices make a big difference. First, the chicken: using pre-cooked rotisserie chicken is my ultimate shortcut—it’s moist, flavorful, and saves so much time. For the cream cheese, it must be truly softened. I leave mine on the counter for a good hour; if it’s cold, you’ll have lumpy filling. Sharp cheddar cheese is my go-to for its bold flavor that stands up to the creaminess. And don’t be tempted to skip the garlic and onion powder; they are the quiet flavor heroes that elevate the filling from good to “can’t-stop-eating-it” great.
Equipment Needed
- Mixing bowls (one medium, one small)
- Hand mixer or sturdy spatula
- Baking sheet
- Parchment paper or a silicone baking mat
- Fork or pastry brush
- Measuring cups and spoons
The beauty of this recipe is in its simplicity, and the tools reflect that. A hand mixer makes blending the cream cheese and shredded chicken effortless, but a strong fork and some elbow grease will work too. I am a devoted believer in lining your baking sheet with parchment paper or a silicone mat. I learned the hard way that without it, any cheese that oozes out will bake onto the pan and create a frustrating, stuck-on mess. A pastry brush is perfect for that final butter wash, which gives the rolls their gorgeous, golden shine.
Step-by-Step Instructions
We start with the heart of the recipe: the filling. In your medium bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, salt, and pepper. I use my hand mixer on low to get it really smooth and creamy—this takes about a minute. Then, I fold in the shredded chicken with a spatula until it’s evenly coated. If the mixture seems a bit thick (this can happen with very dry chicken), I’ll add a splash of milk or broth, one tablespoon at a time, until it’s moist and spreadable. The filling should hold together but not be runny.
Now, preheat your oven to 375°F (190°C) and line that baking sheet. Unroll the crescent dough and carefully separate it into the pre-cut triangles. I’ve found laying them all out first is easier than wrestling with the tube mid-process. Place a heaping tablespoon of the chicken mixture onto the wider end of each triangle. Don’t get greedy here—overfilling is the main cause of bursting rolls. I use my fingers to gently pat the filling into a little log shape, leaving a clean border of dough at the edges.(See the next page below to continue…)